30 min 
Easy 
Ingredients (2 people)
- Anchovies 2 fillets
- Capers in salt 0.7 oz
- EVO oil to taste
- Garlic 1 clove
- Oregano to taste
- Pepper to taste
- Rigatoni 6.3 oz
- Salt to taste
- Taggiasca olives 1.7 oz
Preparation
- Heat a pan, brown a garlic clove in some extra virgin oil along with the anchovy fillets.
- Add the Taggiasca olives and thoroughly rinsed capers in salt.
- Now add the tomato, salt and pepper to taste, a sprinkling of oregano and cook for 15 minutes.
- In the meantime bring some water to the boil, add salt and then the pasta.
- Drain the pasta at three quarters of cooking time and finish cooking in the pan with the sauce and a ladle of water.
